Paleo Lemon Poppyseed Bread

This paleo lemon poppyseed bread is incredibly moist and topped with a lemon glaze for a delicious grain free treat that’s great as an afternoon snack. Watch the video below to see how to make this easy paleo lemon poppyseed bread.

I’m pretty sure I have an addiction to chocolate.

Every afternoon, after I eat lunch, clean up and put the kitchen mess of the day away, I can only focus on one thing: chocolate. Whether it’s a piece of dark chocolate from my stash of bars in the pantry, a handful of chocolate chips from the bag, a spoonful of Nutella, or a slice of this paleo chocolate zucchini bread it HAS to happen.

The problem, however, is once I eat whatever a respectable serving would be of any of those options, I eat more. And then some more and sometimes, even a little bit more. It’s like I can’t stop and I’m pretty sure it’s the closest (if not actually the real thing) I’ve ever been to having an addiction.

So in my brilliant mind the best way to get rid of this little afternoon sugar addiction is to just replace it with another.

For as long as this remained on my kitchen counter, all chocolate cravings disappeared.

I wouldn’t have thought lemon had such powers but this bread with it’s slightly tart, slightly sweet, super moist and oh, grain free-ness did.

I’ve never been so proud of a paleo baking experiment as I am with this loaf.

It’s everything I want out of bread period, let alone paleo bread.

No weird sinking in the middle or oddly small loaves. No dark/burnt looking interior. No need for half a dozen eggs (super pet peeve of grain free baking). No need for a special order off Amazon for the ingredients.

And so a new addiction is born with just a couple simple ingredients:

cashew meal

coconut flour

Coconut flour is pretty much everywhere these days but if you can’t find cashew meal, simply buy some unroasted, unsalted (aka plain) cashews and process them until finely ground in your food processor or high speed blender. I love using my Vitamix for this.

Yield: 8-10 servings

Paleo Lemon Poppyseed Bread

This paleo lemon poppyseed bread is made with cashew and coconut flours. It's incredibly moist and topped with a lemon glaze for a delicious grain free treat.

Prep Time10 minutes

Cook Time40 minutes

Total Time50 minutes

Ingredients

1 1/2 cups cashew meal (I use Trader Joe's)

1/4 cup + 1 tablespoon coconut flour

1 1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

3 eggs

1/4 cup melted coconut oil

1/4 cup honey

1/2 cup fresh lemon juice

zest of 1 lemon

1/2 cup almond milk

1 tablespoon poppyseeds

For the glaze:

juice of 1/2 a lemon

1 tablespoon honey

1 tablespoon almond milk

1/2 teaspoon vanilla extract

1 tablespoon coconut butter

1/2 tablespoon coconut oil

Instructions

For the Paleo Lemon Poppyseed Bread:

Preheat oven to 360 degrees. (Yes, 360. I like a baking temperature between 350 and 375 for paleo baked goods) and grease a loaf pan.

Combine the flours, baking powder, baking soda and salt in a large bowl.

Nutrition Information:

Yield:

Serving Size:

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

I intend to give your recipe a try – I don’t have gluten issues, and don’t follow any specific type of nutrition system, but I always enjoy stretching my horizons and experimenting with different types of flour in baking. For the most part, gluten free breads and muffins disappoint me in terms of texture, but with your endorsement of this recipe, I feel I need to give it a go.

Also intend to look at the other one you recommend, the banana almond coconut bread… flavors I love!

Would substituting flax “eggs” for eggs work in this recipe? I would like to make it for a family gathering, however my niece has an egg allergy. If not flax “eggs,” are there any other egg substitute recommendations?

I haven’t tried it but would not recommend it. Paleo baking is temperamental enough as is. While flax eggs usually work fine in traditional recipes, I just don’t trust them replacing all the eggs in this due to the nut flours.

I couldn’t find cashew flour either so I put one and a half cups of raw cashews in the food processor for about 30 seconds and used that. It Worked well. The bread turned out lovely, wonderful flavour! It is moist and dense and would well as a cake too.

The texture was a bit too coarse with the almond meal. The batter seemed very wet after mixing. And the outside got quite a bit darker than your bread. Maybe if the almond meal/flour was more finely ground and/or I added a bit more coconut flour, the results would have been better.

This is THE GREATEST BREAD in history. I made one batch to give as a gift but it was too delish, so my hubby and I ate it all. I made another batch for brunch guests today and they adored it!! This bread is so moist and perfectly dense. Not too sweet, not too overpowering. Just perfect. I have been searching for the perfect cashew flour bread and found the best ANY FLOUR BREAD. I hope my overuse of caps properly conveys my excitement. I ran out of coconut oil so I used 1 tbsp coconut oil + 1 tbsp coconut butter + 2 tbsp olive oil. For the second batch I tried mandarins instead of lemons, which was also amazing. Give it a whirl! Thank you for this!

So there’s someone else out there as addicted as I am!! I’ve worked my way up to 100% dark so there’s less guilt involved, but I can no longer wait until lunch. I typically start on my 1-1.5 ounce daily allowance after breakfast :) Can’t wait to try this bread. Looks delicious!

I tried to make this for the first time and failed! The outer edge are getting burnt while the middle part sagged to the bottom and not cooked properly! This seems to happen to me a lot when I make paleo recipe and I have no idea what I did wrong. I followed the recipe as is. The only thing I changed was I used cow’s milk instead of almond milk. :(

Hello Gina! This recipe is amazing! It covers almost all of my family’s dietary issues. However, there is one snag, my father can’t have eggs under any circumstances, and I was wondering if you had any ideas for a substitution that would work. Thanks!

I haven’t tried any egg substitutions in this recipe and tweaking things like that with temperamental paleo flours can be tricky. You could try a flax or chia egg but I can’t say if it’ll work or not, sorry!